Description
An effortlessly impressive dish that pairs golden pan-seared chicken with a bright, garlicky lemon-butter sauce and a pot of ultra-creamy Parmesan rice. It’s simple enough for a weeknight but special enough to serve guests.
Ingredients
For the Chicken & Scampi Sauce
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 tbsp butter
- 4 garlic cloves, finely minced
- ½ cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- ½ tsp crushed red pepper flakes (optional)
For the Garlic-Parmesan Rice
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup freshly grated Parmesan
- 1 tbsp chopped parsley
Instructions
Sprinkle the chicken breasts with salt, pepper, and paprika. Warm the olive oil in a wide skillet over medium heat, then cook the chicken for 5–6 minutes per side until nicely browned and fully cooked. Transfer to a plate.
Reduce the heat and melt the butter directly in the same pan. Add the garlic and cook for a minute or so until it smells amazing.
Pour in the chicken broth and lemon juice. Use a spatula to scrape up any stuck-on browned bits—they add tons of flavor. Stir in the lemon zest and let the sauce bubble gently for a few minutes to thicken slightly.
Nestle the chicken back into the skillet and spoon the sauce over the top. Let everything simmer together for another couple of minutes so the chicken can soak up the flavor.
In a separate saucepan, melt the butter over medium heat. Add the garlic and sauté briefly, then mix in the rice to toast it for about a minute.
Pour in the chicken broth, bring the mixture to a boil, then lower the heat. Cover and cook for roughly 15 minutes until the rice is tender.
Take the saucepan off the heat and stir in the Parmesan and parsley until the rice becomes creamy and fragrant.
Spoon the rice onto plates, top with the chicken, and drizzle everything with the lemon-garlic sauce. Add a little extra parsley or red pepper flakes for heat if you like.
Notes
- Allow the chicken to rest for a few minutes so it stays juicy when sliced.
- Fresh garlic and freshly grated Parmesan make a big difference.
- For a richer sauce, a splash of cream can be added while simmering.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 1g
- Sodium: 810mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 105mg